Wickedly Good Whoopie Pies

What's better than a store-bought whoopie pie? A homemade one! These moist, chocolaty cakes are filled with an indulgent combination of butter, powdered sugar, vanilla and marshmallow cream.

Total Time: 1:40

Prep: 1:05

Level:
Easy

Serves:
30

Ingredients

Batter

1 stick butter

1 c. granulated sugar

1½ tsp. baking soda

½ tsp. each baking powder and salt

1 large egg

1 tsp. vanilla extract

½ c. unsweetened cocoa powder

1 c. 1% lowfat milk

2 c. all-purpose flour

Filling

¾ stick butter

1 c. confectioners’ sugar

2 tbsp. confectioners’ sugar

1 c. marshmallow cream (such as Marshmallow Fluff)

2 tbsp. marshmallow cream (such as Marshmallow Fluff)

1½ tsp. vanilla extract

Directions

Heat oven to 375°F. Coat baking sheet(s) with nonstick spray.

Beat butter, sugar, baking soda, baking powder and salt in a large bowl with mixer on medium speed until fluffy. Beat in egg and vanilla, then cocoa until blended. With mixer on low speed, slowly beat in milk until blended. By hand, stir in flour. Drop level tablespoons 2 in. apart on prepared baking sheet(s).

Bake 8 minutes or until tops spring back when lightly pressed. Cool on baking sheet 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.

With a wooden spoon, vigorously mix all ingredients until blended and smooth.

Spread 2 tsp onto flat side of half the cookies; top each with another cookie, pressing to adhere.

Tips & Techniques

Refrigerate airtight with wax paper between layers up to 1 week or freeze up to 1 month.